Application of Yeast and Its Metabolities in Biological Control | ||||
| Journal of Agricultural Chemistry and Biotechnology | ||||
| Article 2, Volume 16, Issue 5, May 2025, Page 77-81 PDF (447.08 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jacb.2025.377466.1109 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
Aida H. Afify  1; A. Z. A. Ashour2
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| 1Dept., Microbiology, Fac., Agric., Mansoura Univ., Mansoura , Egypt | ||||
| 2Plant Pathology Research Institute, Agriculture Research Center (ARC), Giza, Egypt | ||||
| Abstract | ||||
| This study suggest the possibility of using Saccharomyces cerevisiae as an alternative treatment in the food industries to inhibit phytopathogenic fungi. Four phytopathogenic fungi isolated from fungal soils as: Macrophomina phaseolina, Sclerotium rolfsii, Rhizoctonia solani and Fusarium solani. In the study a commercial dry yeast was tested to suppress the growth of phytopathogens. Also, yeast was tested by standerd characterizations as S. cerevisiae. In vitro, by antagonism S. cerevisiae reported the significantly best maximum growth inhibition zone with R. solani and F. solani were obtained 8.85 cm and 7.35 cm, respectively. In this work, we highlight the principal mechanisms (e.g., production of volatile organic compounds and lytic enzymes) utilized by yeast as biocontrol agents (BCAs) S. cerevisiae against the common pathogenic found as soil borne fungi caused damping-off disease. The tested yeast is potential to produce ß-1,3- glucanase, exochitinase, HCN and IAA as mode of action for its metabolites as antifungal activity, but it failed to produce cellulase. In vivo, application of 6g L-1 concentration from yeast was the best and significantly treatment in decreased damping-off disease as well as significantly increased survival plants with all tested fungal pathogens. However, further investigations of yeast with large scale trials are needed to lead to a possible formulation and commercial use in biological control. | ||||
| Keywords | ||||
| antagonism; lytic enzymes; S. cerevisiae; volatile organic compounds | ||||
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